Tuscan-Spiced Pork & Grape Agrodolce

with Kale & Mushrooms

45 MIN

2 Servings

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From the Test Kitchen

To give our seared pork chops a sophisticated lift, we’re serving it topped with juicy grapes cooked with verjus, honey, and a bit of red pepper flakes—a nod to classic Italian agrodolce, or sweet-and-sour sauce.
11 green SmartPoints® per serving
11 blue SmartPoints® per serving
11purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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Dietary Information

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Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

450 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
1 bunch Kale
4 oz Red Seedless Grapes
4 oz Mushrooms
2 cloves Garlic
1 Shallot
2 tsps Honey
1 Tbsp Verjus Rouge
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Halve the grapes. In a bowl, combine the honey (kneading the packet before opening), verjus, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

2 Cook the vegetables

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic and sliced shallot; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

3 Cook the pork

Pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

4 Make the grape agrodolce

While the pork rests, add the halved grapes to the pan of reserved fond. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 1 to 2 minutes, or until combined. Add 1/4 cup of water. Cook, stirring frequently and pressing on the grapes with the back of a spoon, 1 to 2 minutes, or until the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.